Jalapeno Poppers with Pheasant

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20 jalapeno peppers

1 (8-ounce) package cream cheese

2 teaspoons garlic powder

2 teaspoons dried basil flakes

1 teaspoon celery salt

2 teaspoons dry rub pepper (recommended: Harley's)

2 teaspoons ground cumin

2 green onions, chopped

1 (3-pound) pheasant, cooked, bones removed

1 package thinly sliced bacon